Carol’s Club – Red Star Yeast

Sometimes simple is better. Yes we love our digital instant read thermometer for its accuracy and speed. We use it for monitoring the temperature of meat and poultry. However, for baking we use this much simpler, traditional thermometer.

When baking bread, a thermometer is the most accurate way to determine correct temperatures. The Carol’s Club - Red Star Yeast instant read pocket thermometer, has an easy–to–read dial,displays temperatures from 0° to 220°F, and comes with a pocket case with clip. This thermometer is an essential tool for measuring liquid temperatures when using yeast for bread making. It can also be used to take the temperature of baked breads to ensure that they are finished. (More on this below)

There are actually several methods to determine when bread is done. A combination of all is fine – especially for the beginning baker.

Visually: The more often you bake, the more you'll be able to gauge how a finished loaf of bread should look when it's nearing doneness. Usually, the crust should be dry, firm, and a deep golden brown. If the crust is pale, it likely needs a few more minutes

Tap the Bottom: Take the loaf out of the oven and turn it upside down. Tap on the bottom of the loaf. The bread will sound hollow when done.

Take the Internal Temperature: Insert a thermometer into center of the loaf. (Point the thermometer at an angle, or through the side or bottom, to minimize the visual hole) Most breads are finished baking when the temperature reaches about 190°- 200°. For challah, due to the addition of margarine, oil and eggs, many experts recommend a finished temperature of 195°- 200°.